recipes

January 2008

January 30, 2008

I am trying to eat more whole wheat pasta because it is healthier than regular pasta. The problem is that whole wheat pasta is usually chewy and tastes like cardboard! I have found the angel hair to be the best because it takes and chews the most like regular pasta.

A staple in the diet of the ancient Incas, quinoa (KEEN-wah) is well on its way to being dubbed supergrain of the millennium. High in fiber and a high-quality protein similar to that found in meat, this grain cooks up like rice and has a mild flavor similar to couscous. Quinoa can be found in health-food stores and many supermarkets.

Heat waffle iron. Also, preheat oven to 200ºF if you want to hold the waffles warm after you have made them.

In a large bowl, whisk together flour, baking powder, sugar and salt.

In another bowl, whisk together eggs, milk and butter.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together with a few strokes. (The batter should have a pebbled look, similar to a muffin batter.)

Spoon ½ cup batter (or the amount recommended by your waffle iron’s manufacturer) onto the hot iron. Spread the batter using the back of a wooden spoon. Close the lid and bake until waffle is golden brown (typically 3-5 minutes, or until steam has lessened).

Hold waffles on a rack in 200ºF oven while you finish baking the rest of the waffles.

Serve immediately with pure maple syrup, such as Anderson’s, powdered sugar and butter.

Note: The following ingredients may be folded into the batter if desired.

Raisins or other dried fruit

Blueberries or raspberries

Shredded sweetened dried coconut

Grated semisweet or milk chocolate

Toasted, chopped nuts

Crumbled, cooked bacon

Shredded cheese

From The All New All Purpose Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker

My good friend Catherine's mom, Jane, gave me this recipe at my bridal shower. It's a classic beef stew with vegetables and red wine. This is what I made on New Year's Eve - it simmered all day, making the house smell wonderful.

January 01, 2008

My husband picked up some kefir farmer cheese out of curiosity while at the grocery store; it is a healthful cheese that is low in fat, cholesterol and calories. When he got home, we tasted it and decided it was similar to ricotta cheese but with a grainier texture. I developed this recipe in which the cheese is stirred in at the end; it adds a slight creaminess to a robust red sauce.

Heat olive oil in a large heavy saucepan or skillet over medium heat. Add carrots, celery and shallots; season with salt and pepper. Cook until shallots turn transparent and vegetables soften, about 10 minutes. Add garlic and continue cooking 2 minutes. Add tomato paste, stirring to distribute, and cook for 2 minutes.

Add the white wine to deglaze the pan, scraping up any bits on the bottom of the pan. Add all of the dried seasonings, stirring to combine. Continue cooking until wine is nearly evaporated, 5-10 minutes.

Add crushed tomatoes. Season again with salt and pepper. Allow to simmer for 10-20 minutes - shorter if you prefer crunchier vegetables, longer if you prefer softer vegetables. Taste sauce and adjust seasonings as needed.